Tips for slow cooking
1. The slow cooker must be at least half full of capacity for best
results.
2. Slow cooking retains moisture. If you wish to reduce this,
remove the lid after cooking and turn the control to 30°C and
reduce by simmering for 10 to 20 minutes.
3. The lid is not a sealed fit. Don’t remove unnecessarily as the
built up heat will escape. Each time you remove the lid allow
10 minutes extra cooking time.
4. Most meat and vegetable recipes require 5-7 hours on 90°C
and 4-6 hours on 100°C
5. Do not use frozen meat or poultry unless it is thoroughly
thawed out first.
6. Some ingredients are not suitable for slow cooking. Pasta,
seafood, milk, and cream should be added towards the end of
the cooking time. Many things can affect how quickly a recipe
will cook, water and fat content, initial temperature of the food
and the size of the food.
7. Pieces of food cut into small pieces will cook quicker. A degree
of ‘trial and error’ will be required to fully optimize the potential
of your slow cooker.
8. Vegetables usually take longer to cook than meat, so try and
arrange vegetables in the lower half of tank.
9. All food should be covered with a liquid, gravy or sauce. In a
separate pan or jug prepare your liquid, gravy or sauce and
completely cover the food
CLEANING
Be sure to unplug the unit, discard any remaining water, and allow
to cool off before cleaning.
Lid and tank are washable with soap and water.
Body, use a damp cloth and wipe it dry. Do not use abrasive
materials to avoid scratches.
